Instant Pot Chicken and Rice (Print Version)

A comforting one-pot meal with tender chicken, rice, and vegetables ready in 35 minutes.

# What You Need:

01 - 1 lb boneless, skinless chicken thighs or breasts, cut into 1-inch pieces

02 - 1 medium onion, diced

03 - 2 cloves garlic, minced

04 - 1 cup carrots, diced

05 - 1 cup frozen peas

06 - 1 1/2 cups long grain white rice, rinsed

07 - 2 cups low-sodium chicken broth

08 - 1 tsp salt

09 - 1/2 tsp black pepper

10 - 1/2 tsp paprika

11 - 1/2 tsp dried thyme

12 - 1 bay leaf

13 - 2 tbsp fresh parsley, chopped

01 - Set the Instant Pot to 'Sauté' mode. Add a splash of oil and sauté the onion and garlic until translucent, about 2 minutes.

02 - Add the chicken pieces and cook for 3–4 minutes, stirring occasionally, until lightly browned.

03 - Stir in carrots, rice, salt, pepper, paprika, and thyme. Pour in chicken broth and mix well. Add bay leaf.

04 - Cancel 'Sauté'. Close the lid, set valve to sealing, and cook on 'Manual' or 'Pressure Cook' mode for 10 minutes.

05 - Once cooking is complete, allow a natural pressure release for 10 minutes, then release any remaining pressure manually.

06 - Open the lid, remove the bay leaf, and stir in peas. Close the lid for 2 minutes to heat the peas through.

07 - Fluff the rice, garnish with chopped parsley, and serve warm.

01 -

You get a complete meal with protein, vegetables, and grains all in one pot which means minimal cleanup
The chicken comes out impossibly tender without any effort on your part
Leftovers reheat beautifully for lunch the next day

02 -

The 10 minute natural release is crucial for the rice to finish cooking properly
Rinsing the rice until the water runs clear prevents gummy results
The steam will be extremely hot when you release pressure manually, so keep your face away

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